We all have those late night cold treat cravings. Mine happen pretty much every night, which is why I LOVE this recipe! It’s light and healthy, but still makes me feel like I’m indulging while catching up on my trash TV shows.

You can adjust the flavors to whatever you like, even add in peanut butter or cocoa powder for a chocolate version!

Strawberry Sorbet Recipe

Ingredients

1 banana, chopped and frozen

1/2 c. frozen strawberries

Instructions

Take the fruit out of the freezer and allow to thaw for 5-7 minutes, so it’s easier to blend.

Add your fruit to the magic bullet blender. Blend fruit until creamy. If you are having difficulty blending the fruit, you can add a few tb. of milk to thin out the mixture. Add a little at a time though, because you don’t want to make a smoothie!

Fall. It rolls around as soon as September 1st hits. Everything starts to revolve around all the fall indulgences: pumpkin spice lattes, apple cider donuts and fall activities. In an attempt to always challenge myself to create a healthier versions of the things I love, I went with apple cider donuts. They are always the perfect warm, sweet treat after a chilly day of apple picking. The crunch of the cinnamon sugar on top tops them off like icing on a cake. You won’t even miss store bought or farm fresh donuts with this recipe. They are good cold, even better warm, and unreal dipped in coconut sugar. Let them sit a day or two, and just like how your Nonna talks about her Italian pasta, it’s always better when the flavors blend. I also recommend eating these drizzled in peanut butter, because WHY NOT?! Or dipped in a warm almond milk latte. The possibilities are endless, right?!

Breakfast muffins are one of life’s finest treats. This recipe, which features oatmeal, yogurt, vanilla, banana and honey, is a wonderful break from the many muffins that are packed with sugar and butter. The best part is that having seconds and thirds is guilt-free!

Banana Oatmeal Muffin Recipe

Ingredients

1 cup oatmeal

1 banana

1 egg

1/2 cup yogurt

1 1/2 tbsp. honey

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. vanilla extract

Pinch of salt

Instructions

Blend banana, oatmeal and egg in your Magic Bullet.

Add the remaining ingredients to your Magic Bullet and blend until combined.

Add to an oiled muffin tin and bake at 400 degrees for about 10 minutes.

Start your day on the right foot!

Homemade truffles can seem intimidating to make at home, but they are actually very easy! No special equipment is needed. The peanut butter filling is made in the Magic Bullet, chilled in the refrigerator, and then dipped in melted dark chocolate mixed with a splash of coconut oil.

Melting chocolate can be a difficult task, but once you know what you are doing it is quite simple. The most important thing is to melt the chocolate chips very slowly over low heat. To do this, boil a small amount of water in a large pot, turn off the heat and place another smaller pot in the water (or stainless steel bowl) that is filled with the chocolate chips. This ensures that the chocolate won’t burn.

Once your chocolate is melted, the dipping fun begins! I used shredded coconut to hide the holes on top of my truffles that were made from the fork I used to dip the peanut butter balls into the melted chocolate, but you can also swirl the chocolate around a bit to hide them, too.

Dark Chocolate Coconut Peanut Butter Truffles

Ingredients

6 oz dark chocolate chips

1 tsp coconut oil

3/4 cup peanut butter

1/2 banana

1/3 cup sweetened shredded coconut

1/2 tsp vanilla extract

Instructions

Add the peanut butter, banana, coconut and vanilla to a Magic Bullet cup and blend until creamy.

Roll into 1-inch balls and place on parchment paper.

Chill in the refrigerator for 30 minutes.

Bring a medium pot filled 1/4 full of water to boil, then turn off the heat.

Set a smaller pot or stainless steel bowl filled with the chocolate chips and coconut oil into the water and stir occasionally as the chocolate melts.

Use a fork to dip the peanut butter balls into the melted chocolate and set back onto the parchment paper.

Chill for 15 minutes until chocolate is hardened.

Makes 12 truffles

Say hello to the most perfect breakfast muffin ever – almond butter muffins! These healthy muffins don’t have any butter, because the almond butter makes them nice and moist. Bananas give them a sweet flavor without having to add too much sugar, while the oats provide fiber. These muffins are a great grab-and-go breakfast, or you can enjoy them at home with some jam or extra almond butter slathered on top. Delicious!

Almond Butter Muffins

Ingredients

1/2 cup almond butter

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp salt

3/4 cup oats

1/2 cup sugar

1 cup milk

1 tsp vanilla extract

1 egg

2 tbsp vegetable oil

1 banana, mashed

Instructions

Preheat oven to 375 degrees F.

Line a muffin pan with paper liners.

Add all ingredients to a Magic Bullet pitcher and blend until well mixed.

Fill the muffin pan liners 3/4 full.

Bake for 20 minutes, until a toothpick comes out clean when inserted in the middle.

Makes 12 muffins

This rich, dark chocolate cake has a secret ingredient: avocado! Avocado replaces butter in this mouth-watering cake to make it soft and moist. The obvious health benefits of this substitution is definitely a plus! Even the chocolate frosting is made with avocado instead of butter. Now you can enjoy chocolate cake for dessert without feeling so guilty, since avocados provide you with healthy fats. I used my Magic Bullet blender to make both the cake batter and the chocolate frosting from scratch.

Dark Chocolate Avocado Cake

Cake – Ingredients

1 and 1/2 cups all-purpose flour

3 tbsp dark chocolate cocoa powder

1/4 tsp salt

1 tsp baking powder

1 tbsp baking soda

2 tbsp vegetable oil

1 ripe avocado

1 cup sugar

1 cup water

1 tbsp white vinegar

1 tsp vanilla extract

Frosting – Ingredients

1 ripe avocado

3/4 cup confectioners’ sugar

3 tbsp dark chocolate cocoa powder

Instructions

Blend the frosting ingredients in a Magic Bullet cup and set aside.

In a Magic Bullet pitcher, add all of the cake ingredients and blend until smooth.

Pour the cake batter into a 9-inch square cake pan.

Bake at 350 degrees for 25-30 minutes, or when a toothpick comes out clean when inserted in the middle.

Let the cake cool for 10 minutes, then remove and place onto a wire rack for cooling.

Decorate with the frosting once cooled completely.

Makes 1 9-inch square cake

These mini blueberry swirl cheesecakes are always a hit in my house. Maybe it is because they are so versatile. They make great afternoon snacks, desserts, or even breakfast bites. You can use your Magic Bullet to grind up graham crackers before turning them into a crust, and then to blend up a delicious cheesecake batter that you will bake in your muffin pan. Not a fan of blueberries? No problem! This mini cheesecake recipe can be adjusted to use any kind of fruit you want. To make things even easier, use a store-bought jam to swirl on the top.

Mini Blueberry Cheesecakes

Ingredients

1/4 cup frozen blueberries

1/4 cup water

2 tbsp sugar

1 cup graham cracker crumbs

3 tbsp butter, melted

8 oz light cream cheese, room temperature

1/3 cup sugar

1 tsp vanilla

1 egg

Instructions

Add blueberries, water and sugar to a pot and bring to a boil. Cook for 5 minutes, then cool.

Strain the blueberry juice into a small bowl and set the blueberries aside.

Mix the butter and graham cracker crumbs together, then equally divide among 12 paper-liners in a muffin pan, pressing firmly into the bottom.

Add the cream cheese, sugar, vanilla and egg to a Magic Bullet cup and blend until creamy and smooth.

Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice and swirl in with a knife.

Bake in the oven at 350 degrees F for 15 minutes, then cool and chill in the refrigerator.

Top with the cooked blueberries.

Makes 12 Mini Cheesecakes

Simple desserts are the best desserts. They have distinguished and identifiable flavors, are lighter and healthier, and – best of all – are so easy to make! This recipe combines the natural sweetness of a mango mash with crushed ice and a touch of light coconut milk into a satisfying dessert that’ll knock the socks off any sweet tooth.

Mango Shaved Ice Recipe

Ingredients

1 mango

2 tbsp. coconut milk

1 cup ice

Instructions

Have you ever tried ricotta cream before? I have only had it once in a dessert dish and loved it. In this healthier version, ricotta cheese is blended with plain yogurt, honey and a dash of cinnamon. Ricotta cream goes great with many desserts, but I also like to enjoy it with a cup of fresh fruit in the morning. Ricotta cheese is high in protein and low in calories, making it a healthy addition to breakfast. You won’t miss the fattening cream in this healthy honey ricotta cream recipe!

Honey Ricotta Cream Recipe

Ingredients

3/4 cup ricotta cheese

1/4 cup plain Greek yogurt

3 tbsp honey

1 tsp vanilla extract

1/4 tsp ground cinnamon

Instructions

Add all ingredients to a Magic Bullet cup and blend until well combined.

Chill in the refrigerator until ready to serve with your favorite topping, such as fresh fruit.

Makes 1 cup.

The impending warm weather always gets me excited about pie season. I especially love cold pies during the warm summer months, like this lemon ice box pie. It is super easy to make, and lasts for a long time in the freezer. Whenever you are craving a slice, all you have to do is open your freezer and a delicious pie is already waiting for you!

This lemon ice box pie is made with fresh lemon juice and zest, which gives it a strong lemon flavor. No additional sugar is needed, since condensed milk is added to the mix. The bulk of this recipe is egg yolks, so make sure you have plenty of eggs on hand before starting. I like to keep the egg whites for an egg white omelet the next morning, so they don’t go to waste.